Roasted quinces with blueberry labne

Roasted quinces with blueberry labne

By
From
Feasting
Serves
8-10
Photographer
Elisa Watson

Quinces are an ancient fruit native to Turkey and Southeast Asia. While too hard and tart to be eaten raw, they transform when cooked into stunning crimson jewels. The quinces need to be roasted the day before, and the labne also needs to drain overnight. Don’t be alarmed by the amount of sugar – it’s needed for the quinces to change colour, and the blueberry labne strikes a nice balance.

Ingredients

Quantity Ingredient
10 quinces
1 lemon, sliced
800g caster (superfine) sugar
2 cinnamon sticks
2 vanilla beans

Labne

Quantity Ingredient
500ml sheep's milk yoghurt

Blueberry compote

Quantity Ingredient
310g blueberries, fresh or frozen
460g caster (superfine) sugar
1/4 cup lemon juice

Method

  1. Preheat the oven to 110°C.
  2. Peel the quinces, placing them in a bowl of water with the lemon slices as you go. This will prevent the quinces from discolouring. Reserve the quince peel.
  3. Cut the quinces in half and remove and discard the cores and seeds.
  4. Slice the vanilla beans lengthways and scrape out the seeds.
  5. Combine the sugar, 2 litres water, the vanilla beans and seeds, cinnamon sticks, and quince peel in a saucepan over medium heat. Bring to a simmer and stir until the sugar has dissolved.
  6. Place the quinces in a deep baking tray and pour over the sugar liquid. Add a little more water if necessary to ensure the quinces are completely covered.
  7. Cover the tray with foil and roast in the oven for 5–6 hours. Once cooked, turn off the oven and let the quinces cool in the oven overnight.
  8. To make the labne, place the yoghurt in a fine-meshed sieve lined with muslin (cheesecloth). Place the sieve over a bowl or container, tie the muslin over the yoghurt and leave to drain overnight in the refrigerator.
  9. The next day, make the blueberry compote by combining the ingredients in a saucepan. Bring to the boil, then reduce the heat to medium and stir for 8–10 minutes, until the sugar has dissolved. Remove from the heat and leave to cool completely.
  10. When you’re ready to serve, place the labne in a serving bowl and top with blobs of blueberry compote. Gently swirl together to create a ripple effect.
  11. Serve the quinces cold with a dollop of blueberry labne.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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